Scallops with Israeli Couscous Recipe - Allrecipes.com
Scallops with Israeli Couscous Recipe
  • READY IN 35 mins

Scallops with Israeli Couscous

Recipe by  

"Very simple recipe of sauteed scallops served over Israeli couscous and garnished with chopped parsley."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Bring water to a boil in a large saucepan and stir couscous, 1 tablespoon butter, and salt into boiling water. Reduce heat to low and simmer until couscous is tender and plump, about 10 minutes.
  2. Heat remaining 1 tablespoon butter and olive oil in a saucepan over medium-low heat. Stir white wine, Parmesan cheese, garlic, and parsley into hot oil and butter. Cook and stir until parsley is tender and wilted, 3 to 5 minutes. Season with salt and black pepper.
  3. Increase heat to medium-high and add scallops to sauce; cook until scallops just become opaque, 3 to 4 minutes. Divide couscous onto serving plates and top each serving with scallops in sauce. Sprinkle each portion with 1 teaspoon Parmesan cheese and a pinch of fresh parsley.
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Reviews More Reviews

Apr 13, 2013

Very good way to fix scallops. Do all the prep first because cooking needs attention. Served with steamed broccoli with Raspberry Enlightenment, and sauvignon blanc.

 
Mar 23, 2014

Quick and easy and delicious! Definitely worth it!

 

5 Ratings

Apr 12, 2013

This was excellent, thanks for sharing!

 

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Nutrition

  • Calories
  • 566 kcal
  • 28%
  • Carbohydrates
  • 50.4 g
  • 16%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 37.1 g
  • 74%
  • Sodium
  • 1112 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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